Peppery Chicken-fried Chicken
Cut leftover chicken into strips, and serve over salad greens. Drizzle with creamy Ranch or blue cheese dressing.
Ingrediënten
Makes 8 to 10 servings / Prep: 30 min., Fry: 15 min. per batch, Cook: 12 min.
- 8 6-ounce skinned and boned chicken breasts
- 4½ teaspoons salt divided
- 2½ teaspoons freshly ground black pepper divided
- 76 saltine crackers 2 sleeves, crushed
- 2½ cups all-purpose flour divided
- 1 teaspoon baking powder
- 1 teaspoon ground red pepper
- 8 cups milk divided
- 4 large eggs
- Peanut oil
Instructies
- Place chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to a ¼-inch thickness, using the flat side of a meat mallet or rolling pin.
- Sprinkle ½ teaspoon salt and ½ teaspoon black pepper evenly over chicken.
- Set aside.
- Combine cracker crumbs, 2 cups flour, baking powder, 1½ teaspoons salt, 1 teaspoon black pepper, and ground red pepper.
- Whisk together 1½ cups milk and eggs.
- Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.
- Pour oil to a depth of ½ inch in a 12-inch skillet.
- (Do not use a nonstick skillet.
- ) Heat to 360°.
- Fry chicken, in batches, 10 minutes, adding oil as needed.
- Turn and fry 4 to 5 more minutes or until golden brown.
- Remove to a wire rack in a jelly-roll pan.
- Keep chicken warm in a 225° oven.
- Carefully drain hot oil, reserving cooked bits and 2 tablespoons drippings in skillet.
- Whisk together remaining ½ cup flour, 2½ teaspoons salt, remaining 1 teaspoon black pepper, and 6½ cups milk.
- Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes or until thickened.
- Serve gravy with chicken.
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